I have been busy preparing holiday baking recipes and my mother reminded me about an old favorite. When I was younger my Mom used to make a decadent brownie with York Peppermint Patties in the middle. I thought I would try this with a few gluten-free mixes and they all worked well.
To prepare the brownies, use your favorite brownie mix or try my very easy Cocoa Brownie Recipe. I baked all of the brownies in an 8×8 pan, instead of a 9×13 pan and added 1 teaspoon vanilla extract and 1 teaspoon peppermint extract to the batter. I then poured half of the batter into a greased pan. I layered 16 mini-patties in a single layer (4×4) on the batter. Using a rubber spatula I spread the rest of the batter over the patties. Bake according to brownie recipe. If the recipe originally called for a 9×13 pan you will probably need to add 5-15 more minutes of baking, since the batter is deeper than the original recipe. Check to see that the batter is fully cooked by inserting a toothpick and seeing if it comes out clean. Make sure you aren’t just seeing melted candy on the toothpick, so try and insert it between patties.